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    Instant Pot Beef Ragu

    December 2, 2024

    Rich, savory, and fall-apart tender, our Instant Pot beef ragù recipe is ready fast but tastes like it simmered all day long.

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    bowl of instant pot beef ragu over pappardelle noodles topped with parmesan cheese

    Pasta Night, Done Right

    Oh, hello. Have you met our new BFF, the Instant Pot? Well, we highly recommend that you two become acquainted, because this little pressure cooker is a magical device that takes makes dinnertime a lot easier and a whole lot faster.

    The proof is in this easy meat ragù recipe. Tender, melt-in-your-mouth shredded beef simmers with tomatoes, carrots, and fresh herbs for a ragù sauce that’s deeply satisfying. Served over buttery egg noodles (like our Pappardelle), this saucy supper is the coziest dinner we can think of. The best part is that it’s incredibly versatile, making it a back pocket recipe we’ll reach for time and time again. For a slightly different take on this recipe, try our Pork Ragu!

    instant pot with raw beef and herbs
    instant pot with shredded beef ragu

    What's an Instant Pot?

    You’ve probably heard friends or family buzzing about their Instant Pot—but what exactly does it do? Well, technically the Instant Pot is simply a “pressure cooker and multi-cooker”—in other words, It’s a slow-cooker, steamer, sauté pan, browning pan and electric pressure cooker, all in one. “Pressure cooking” is a method of cooking that uses pressure to cook food quickly—it uses both heat and pressure to simulate slow-cooking methods, like braising or simmering.

    spaghetti squash cut in half topped with instant pot beef ragu

    How to Make Braised Beef Ragu

    If you’ve never cooked with an Instant Pot before, there is a slight learning curve. But, with a little practice, you'll get the hang of it, and this simple meat sauce recipe is a great place to start! Here’s how to make our easy beef ragù recipe:

    1. Sauté—one of our favorite Instant Pot settings. Once the olive oil is nice and shimmery, stir the vegetables until soft, and add everything else to the pot.
    2. Set the Instant Pot to the “meat/stew mode” and get cooking! Select high pressure for 35 minutes.
    3. Careful! Leave the steam valve on "natural release" until the float valve is all the way down. Then open the lid and remove the beef to shred.
    4. Return the beautifully braised meat back to the Instant Pot, and set it on sauté mode one last time. Allow to cook until sauce thickens.
    5. Enjoy!
    bowl of instant pot beef ragu over parrpadelle noodles with parmesan cheese and fresh parsley
    close up of homemade beef ragu over pasta

    What’s the Difference Between Ragù and Bolognese?

    “Ragù” is an umbrella term that refers broadly to a category of Italian sauces, and bolognese is actually a type of ragù! In other words, bolognese is a kind of ragù, but not all ragù is bolognese—got it? Ragù recipes can vary, but typically they’re made with ground, minced or cubed beef, a few vegetables (think simple—carrots and onions, usually) and sometimes (but not always) tomatoes.

    bowl of instant pot ragu over zoodles

    How to Serve Beef Ragù

    There’s no wrong way to gobble up this easy, beefy classic. We love to eat it:

    • Over egg noodles (most traditional)
    • Over veggie noodles like spiralized zucchini or spaghetti squash, for a healthy spin on this Italian classic.
    • Over polenta (Um...yum! We also like to do this with our meatballs and pot roast for a nice change of pace from pasta).

    Can I Freeze It?

    Yes! This Instant Pot beef ragu freezes really well and will keep in the freezer for up to three months. When you're ready to use it, just heat it up and serve however you'd like!

    Tools You’ll Need:

    More Cozy, Simple Weeknight Dinners

    There are a few things we love more than a rainy night spent around the dining table, enjoying a homey meal made with a dash of love and a whole lot of flavor.

    The Instant Pot: Taking the Guesswork Out of Dinner Since 2010

    We have no doubts this quick beef ragù will become a family favorite. If you make this dish in your own kitchen, snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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    Instant Pot Beef Ragu

    Updated on December 2, 2024

    • Serves:  8
    • Yields:  8 cups
    • Prep Time:  10 min
    • Cook Time:  1 hr
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    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 large yellow onion, chopped
    • 2 celery ribs, finely chopped
    • 2 large carrots, peeled and finely chopped
    • 1 (28-ounce) can whole stewed tomatoes or crushed tomatoes, depending on cooking method
    • 1 (3½-pound) chuck roast, fat trimmed, cut into approximately 2-inch pieces
    • 1 to 2 cups beef stock
    • 5 garlic cloves, minced
    • 2 teaspoons ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon sea salt
    • ½ teaspoon freshly cracked black pepper
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • Polenta, cooked pasta, zucchini noodles, or spaghetti squash, for serving

    Method

    Instant Pot

    1. Using the saute function, heat the oil in a 6-8 quart Instant Pot. Once the oil is glistening, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the whole stewed tomatoes, breaking them up with your hands. Add the beef, 1 cup of the stock, the garlic, allspice, cinnamon, salt, pepper, thyme, and bay leaves. Stir to incorporate.

    2. Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.

    3. Using tongs or two forks, shred the beef in the pot, discarding any large fat pieces of fat. Stir to incorporate the beef, then using the saute function, cook until the sauce slightly thickens, about 3-5 minutes, stirring often to avoid burning.

    4. Serve the ragu over polenta, cooked pasta, zucchini noodles, or spaghetti squash.


    Slow Cooker

    1. Season the meat all over with salt and pepper. Heat the oil in a large skillet over high heat. Once the oil is glistening, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to the slow cooker pot.

    2. Discard half of the fat from the skillet, then return it to medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. Transfer the onion mixture to the slow cooker.

    3. Add the crushed tomatoes, beef, 1 cup of the stock, the garlic, allspice, cinnamon, salt, pepper, thyme, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

    4. Using tongs or two forks, shred the beef in the pot, discarding any large pieces of fat. Stir to incorporate the beef.

    5. Serve the ragu over polenta, fresh cooked pasta, zucchini noodles, or spaghetti squash.


    Oven

    1. Season the meat all over with salt and pepper. Heat the oil in a Dutch oven over high heat. Once the oil is glistening, working in batches, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to a plate.

    2. Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, 1 more minute. Add the carrots, celery, whole stewed tomatoes, breaking them up with your hands, 2 cups of the stock, the allspice, and cinnamon. Increase heat to high and bring the sauce to a simmer.

    3. Return and nestle the meat to the pan along with any collected juices. Add the thyme and bay leaves. Cover, reduce the heat to low, and cook until the beef is very tender and falling apart, 3 to 3½ hours. Discard the thyme and bay leaves. Using tongs or two forks, remove the beef to a cutting board and shred it, discarding any large pieces of fat.

    4. Return the ragu to a rapid simmer over medium high heat. Cook until reduced by half, about 10 minutes. Return the shredded beef to the pot and stir to incorporate.

    5. Serve the ragu over polenta, fresh cooked pasta, zucchini noodles, or spaghetti squash.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 313
    • Protein 44 g
    • Carbohydrates 12 g
    • Total Fat 11 g
    • Dietary Fiber 2 g
    • Cholesterol 131 mg
    • sodium 590 mg
    • Total Sugars 7 g

    Instant Pot Beef Ragu

    Questions & Reviews

    Join the discussion below.

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    • alicia

      Hi, could I find out if you can double the recipe for the instant pot? Or would that be too tight to fit?

      Might be too tight in the standard 6 qt IP but depends if you have a larger one.

    • Carole

      How about making a sandwich with it? What would you serve with it? Do you think pickles would go? Or coleslaw?

      We've only ever eaten it over pasta but you could definitely try it as a sandwich. Kind of like sloppy joe-esque?

    • S

      Hi, is this for a 3, 6, or 9 quart instant pot?

      We made this in a 6 quart.

    • Kelsey

      Are we able to put crushed tomatoes in the instant pot method? I don’t have whole stewed. Will I get a burn notice?

      It should work ok, hope you enjoy!

    • T

      What are the noodles shown in the picture of the meal?

      Pappardelle. hope you enjoy!

    • Rosemarie

      This was delicious and so quick in the instant pot. It needed some parmesan cheese and a bit of salt but it tasted like it was simmering all day.

      Thanks, so glad you loved it!

    • Amber

      Great recipe! My whole family loves this including my picky 8 year old. It tastes like fall with the allspice and cinnamon but it's not overbearing, I even use a little more than called for of each.

      Thanks Amber, we are so happy you loved it!

    • Lauren

      Wow! This was super flavorful and delicious! Make this, you won’t be disappointed.

      Thanks Lauren, so glad you loved it!

    • Laura

      Ok, I’ve made this twice now. The first tim I followed the recipe exactly and it was pretty good. The second time, I did my thing. I deglazed the Instant pot with red wine after the veggies were cooked. I seasoned the meat before I tossed it in. And damn me, I added a can of tomato paste to the stew while I was shredding the beef & then threw a little Italian seasoning in. We ate it over polenta the first time & Fusilloni the second. Second time definitely beat out the first time; hands down. I’d LOVE to try it over fried polenta! So rich!

      We are glad you like it Laura, and glad you able to twist it to make it even more to your liking!

    • Sarah

      Loved this recipe! Only thing I changed was I added a little tomato paste to thicken.

      Thank you Sarah! We are so glad that you love it!